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Garlic, sustainably grown in Australia’s Snowy Mountains, is fermented in a carefully controlled environment for up to 60 days, making it soft and sticky Read More
Garlic, sustainably grown in Australia’s Snowy Mountains, is fermented in a carefully controlled environment for up to 60 days, making it soft and sticky with a slightly sweet, non-pungent flavour likened to balsamic vinegar and molasses. The black garlic is then gently mashed into a paste, making it easy to add depth and complexity to any dish, from roasted vegetables and grilled meat to dressings and braises. Gluten free and vegan friendly.
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